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I love quinoa, and I’m always looking for new recipes, and new ways to use it. This is adapted from a recipe in the Moosewood Restaurant cookbook, an oldie but goodie. This was a great way to use some of my local basil, corn, and bell peppers. Make sure to toast the pine nuts before adding them, toasting them makes all the difference. Yum!

1 onion, chopped

3-4 cloves of garlic, minced

olive oil

1 bell pepper, any color – or even a mixture

2 tsp ground cumin

2 tsp ground coriander

1 cup quinoa

1 2/3 cup water

1 1/2 cups corn kernels (about 2 ears)

1/2 cup chopped fresh basil

sea salt and pepper

1-2 Tbsp toasted pine nuts

In a large pot saute the onions and garlic in the olive oil for about 5 minutes, or until soft. Add the bell peppers, cumin, coriander and cook for 2-3 more minutes.  Add the quinoa, water, and corn and bring to a boil. Cover, lower heat, and cook for 20-30 minutes, or until the quinoa is tender and all the water is gone. Stir in the basil and season with salt and pepper. Serve topped with the toasted pine nuts.

I served this with some local kale (sautéed with garlic and red pepper flakes), tomatoes, and watermelon. Another cheap, easy, local meal.

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